Whitney Platt Chamberlain’s Famous Noodles for Chicken Noodle Soup

1 Cup Semolina Flour (most stores have it)
1 Cup white flour
1 tsp salt
Mix in 3 eggs till you have a slightly sticky ball of dough.

If the "dough" is too sticky keep adding white flour until it's not sticky, if too dry (not sticking together at all) add a little water, be careful not to add too much water.

Roll out on a lightly floured counter about 1/8” thick and cut into long noodles. Cut with a sharp knife or try a pizza wheel. You can use a noodle maker but it’s not necessary. Use immediately. Don't dry. Cook for about 10 minutes in the chicken broth. Add a little chopped parsley before serving.